In Trentino, this lively condiment of cooked apples and fresh horseradish is served with boiled beef, poached chicken, and all kinds of roasts. It’s great with many of the dishes in this chapter, especially the beer-braised chicken and beef and the fried and baked potato–celery root canederli. Since it is so easy to make in large volume, I serve it with roast turkey or ham at the holidays, and I hope you will, too. Cream is customary in the salsa (it counters the sharpness of the horseradish), but the flavor is good without it. And you can use more or less horseradish to suit your taste for its pungency.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.